Instant Mango Shrikhand

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I have always steered clear from making Shrikhand from scratch mostly because of the notion that it is laborious, time intensive and also it is loaded with calories. Now these statements are true and not a pre-conceived one. My mother and grand-mother would make Shrikhand on special occasions the traditional way, by first preparing home made yogurt from full fat milk, then tie the yogurt in cheesecloth overnight and remove the whey from the yogurt. Next day they would add sugar, saffron, cardamom to the yogurt and churn out the most delicious and decadent Shrikhand. Eat that with Chapathi or Puri and we would all be transported to virtual heaven J

Anyways, now seeing Shrikhand recipe in so many blogs I have realized that it is not all that complicated. But then I learnt this recipe recently and making Shrikhand could have been easier. MTR Badam Feast is added to Greek Yogurt along with sugar and voila, you have the same tasting Shrikhand ready to go. I got this from an online friend of mine and also from an Aunt who lives here in the US. So I followed the same steps, except I also added mango pulp to make Mango Shrikhand aka Amrakhand.

  • Notes:Use full fat Greek yogurt if you want a thicker version of Shrikhand. I have noticed that with 2% Greek yogurt it is not all that thick, but the taste is the same.The measurements are all approximate. Increase or decrease as per your own taste.

Ingredients:

  • 1 cup Greek yogurt (2% fat)
  • 2 Tbsp MTR Badam feast powder
  • 6 tsp sugar
  • 1/3 cup mango pulp (add more or less depending on the taste)
  • pistachios (optional)

Procedure:

  1. Mix all the ingredients and stir thoroughly. This can be served with Chapathi or Puri.
  2. Stuff the Shrikhand onto the Chapathi and fold it like a Burrito. This makes it easier to eat the chapathi on the go.
  3. Need help folding a burrito: Check this  

This is my contribution to “May Mango Madness” hosted by Arundati of Escapades.

 Also thank you very much Trupti for thinking of me and passing this award to me. You made my day and I have been gushing ever since.

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I would like to pass this on to Madhu and Seema.

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Small_RC_notesStill Hungry?

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17 comments

  1. Sukanya says:

    WOW!…This is my fav. I make it often. Loved the idea of mixing MTR Badam feast powder, I have some with me, will try it soon. YUM! Nice picture. Loved the Chapathi folded like a Burrito.

  2. Srivalli says:

    RC, looks yummy…even I had felt the same when I had first seen this being prepared..it did taste so great…and when I prepare it, I was amazed at the simplicity of the dish!…your mango addition makes this even more tempting!

  3. Aparna says:

    Love shrikhand and using MTR is an intersting idea. My daughter loves aamrakhand so much she will eat it straight from the jar!!

  4. TBC says:

    Amarkhand was the next on my list too. I would like it with some pooris, please.:-D

    …and thanks for the mention!

  5. Graham Toal says:

    I first came across Shrikhand about 20 years ago in London. I didn’t know what was in it but it tasted smooth like butter; looking for it again in recent years I’ve found things which were reminiscent of that first experience but in several ways quite different: the Amul Shrikhand is practically an ice cream, and the yohgurt-based shrikhand is more like a lassi.

    After reading your tip above about Badam Feast, I’ve done some experimenting on my own and I think I’ve found the key ingredient that duplicates that dessert I had in London all those years ago: instead of using yoghurt, try mixing some MTR into a tub of whipped cream cheese! (whip it up again yourself so that it is well mixed and give the sugar in it time to dissolve so that it doesn’t feel gritty).

    I think I’ll try a second batch with the cream cheese, saffron and cardamom alone, because the extra goodness in the badam feast (crushed almonds possibly?) does make this less smooth than the treat I remember (although still really enjoyable).

  6. Graham Toal says:

    Hi – me again. I was never able to quite duplicate the exact flavour using the raw ingredients so I’ve stuck with the Badam Feast in the years since I posted the comment above. I just dropped in today to let you know that using about a third of a packet of MTR as flavoring when making a batch of home-made ice-cream makes a really enjoyable ice-cream, which in fact tastes more like shrikhand than the Amul product where the mango completely overpowers the cardamom.

    Regards,

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